Place the turkey breasts between two sheets of waxed paper. Pound with a mallet or heavy skillet until the turkey is flattened and approximately doubled in size.
Spread the mustard evenly over each piece of meat. Place the ham and cheese slices on each breast, leaving 1/2-inch (1.3cm) at one end. Roll the turkey toward the open end and secure with toothpicks, if needed.
For the next three-step process, prepare three shallow dishes. In the first dish place the flour. In the second dish place the beaten egg. In the third dish place the seasoned breadcrumbs.
One at a time, coat the turkey rolls with the flour, dip into the egg, and then press into the breadcrumbs.
Place the coated rolls on a greased baking sheet. Bake for 25 to 35 minutes or until a meat thermometer reaches 165 degrees F (74 degrees C).
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